Walnut Chocolate Pumpkin Tart – Vegetarian, Healthy and Delicious

Walnut Chocolate Pumpkin Tart – Vegetarian, Healthy and Delicious

Walnut Chocolate Pumpkin Tart … a tart full of memories! If you’ve been following my blog, it’s no secret that I absolutely adore including walnuts as an ingredient in my baking. Often ‘the more, the merrier’ is norm and an overdose of this delicious nut is most welcome. So when the California Walnut Board invited me to San Francisco, I was thrilled to be part of the special media group for the 2018 Harvest Tour.

Walnut Chocolate Pumpkin Tart is wholegrain & eggless, and full of delicious healthy walnuts. It can go vegan with a few changes. I also used some finger licking good walnut butter in this, jars of which we carried back home. It’s the best thing in the world. You must make some!

Servings: 6-8 people

Prep Time: 10 minutes

Cook Time: 30 minutes

Passive Time:  2-3 hours


Walnut Tart Biscuit Base

          50 g toasted walnuts

          50 g digestive biscuits

          50 g ghee {or melted butter}

Chocolate Pumpkin filling

          200 g 72% dark couverture chocolate chopped

          50 g single cream warmed but not boiling

          100 g fresh pumpkin puree {Made from roasting approximately 200g pumpkin}

          Zest of 1 orange

          25 ml maple syrup {or honey}

          15 g walnut butter {or ghee}

          5 g pie spice {or cinnamon powder/garam masala}


Walnut Tart Biscuit Base

1.        Chop walnuts in a processor jar {I used a hand chopper}, then add the digestive biscuits and process again until finely chopped.

2.         Stir in the melted ghee.

3.        Turn into a 7″ loose bottomed tart tin, pressing the sides into place, and then the base.

4.           Chill for 10 minutes in the freezer while the oven preheats.

5.           …..

6.           …..

Full Recipe:Click Here


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